Hard Sauce

Ingredients

• 1 tbls. butter, (creamery)
• 1 egg
• 1 cup sugar
• Nutmeg flavoring

Method

1. 1

   Cream butter, yolk of egg, and sugar.

2. 2

   Add beaten whites; flavor with nutmeg.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 102. The excerpt below is the record exactly as published.

hard sauce flavored with lemon, wine, and grate nutmeg over sauce. Mrs. Samuel Inman, Director for Georgia of the National Federation of Women's Clubs. CHAPTER XL MRS. THOMAS' FAVORITE RECIPES. Mrs. Irving Thomas, President of the Atlanta Woman's Club for three years, and elected Honorary Life President at the expira- tion of her term .of office, is famed as well for her cookery as for her leadership in civic affairs. In answer to many requests for her recipes, she has given her favorites herewith. It is fitting that these should occupy a special chapter, both because they are all so deli- cious, and because the Auditorium, for which the proceeds from this book's sale will be used, is known as the Lucile King Thomas Audito- rium. CREAMED CELERY. 3 cups celery, (diced). 2 tbls. flour. 11/2 cups milk. 14 t-spoon salt. 4 tbls. butter. 1/2 cup grated bread crumbs. Boil celery in salt water until tender; make cream sauce by adding butter, salt and flour to boiling milk ; put celery in casserole, alternating sauce and celery till casserole is filled; cover top with bread crumbs moistened with melted butter. Bake and serve hot. EGGS EN SURPRISE. 6 even sized tomatoes. 6 strips broiled bacon. 6 eggs. 1/4 t-spoon salt. Break eggs whole into tomatoes which have been scooped out and salted. Add crisp bacon broken into small pieces. If necessary to fill more, add tomato pulp, seasoned. Bake 30 minutes in hot oven. CELERY SYLVAN. 1 bunch celery. i/^ cake Philadelphia cream 14 cup pecans. cheese. 1/4 cup raisins. 1 tbls. lemon juice. Place celery in ice water to which lemon juice has been added; later fill celery stalks with mixture of chopped nuts, raisins, cheese and lemon juice and serve cold. CREAMED SWEET BREADS EN CASSEROLE. 1 lb. sweetbreads. 3 tbls. butter. 11/2 cups milk. 1/2 cup rolled bread crumbs. Parboil sweetbreads in salt water; then break apart in small pieces. Mix with cream sauce in casserole and top with bread crumbs and melted butter, bake and serve hot. 192 ATLANTA WOMAN'S CLUB COOK BOOK SPONGE CAKE. 1 cup sugar. 1 t-spoon baking powder. 4 eggs. 3 tbls. water. 1 cup flour. 1 t-spoon vanilla. 11/2 this, corn starch. Beat eggs separately, cream sugar and yolks, sift corn starch, flour and baking-powder, and mix all together, adding whites of eggs last. Flavor. SYLVAN CREAM. 1 pf. milk. 1/2 pkg. gelatine. 4 eggs. 1 cup cream. 34 cups sugar. 1 t-spoon vanilla. Make boiled custard of milk, yolks of eggs, and sugar. Dissolve gelatine in tepid water, and stir into custard. When cooled and beginning to congeal, stir slowly in beaten whites. Fold in whipped cream, and flavor. Let cool. CHARLOTTE RUSSE. 1 qt. very thick cream. 1 cup blanched almonds. 1/2 lb. marshmallows. 1/2 cup crystallized cherries. 14 pkg. gelatine. 1 t-spoon vanilla or cherry. 4 tbls. sugar. Whip cream stiff. Cut marshmallows into quarters. Add to beaten cream, gelatine which has been soaked in tepid water, sugar, fruit and nuts. Let set until thoroughly chilled. HARD SAUCE. 1 tbls. butter, (creamery). 1 egg. 1 cup sugar. Nutmeg flavoring

Cook this with the app: pantry check, scaling, and the assistant.